Stuffed Plantains (Rellenos De Platanos Maduros)

Ready in 1h

Try this Stuffed Plantains (Rellenos De Platanos Maduros) recipe, or contribute your own.


2 oz Cured ham; diced
1 oz Salt pork; washed and dices
2 qt Water
2 Cloves garlic; peeled
Tomato sauce -- *
3 Sweet chile peppers; seeded
1 lb Lean ground beef
2 oz Butter
Vegetable oil; for deep Frying
1 1/2 tb Salt
1 Green pepper; seeded
1/2 ts Salt
1 ts Oregano; crushed
1 ts Salt
1 tb Vegetable oil
1 Onion; peeled
6 Plantains; ripe, halve, Unpeeled
2 tb Cornstarch

Original recipe makes 6



I love Puerto Rican Food!... Its usually simple, yet rich with lots of cilantro and garlic!!. Enclosed are examples of 4 dishes that can be simplified to taste. I always add mucho mas cilantro, peppers and garlic with fresh ingredients (I never used canned foods). I prefer to also add a pinch of red chili powder just to make it interesting (not a traditional ingredient in Puerto Rican food). FILLING: * Enough tomato sauce so that mixture holds together and yet is quite dry. Combine and cook mixture for 30 minutes to 1 hr. PLANTAINS: Bring water to boil and add salt. Add plantains and boil rapidly for 20 minutes. Drain, peel and mash together with butter, salt, and cornstarch. Allow to cool slightly. Dust hand palms with cornstarch. Spread some of the plantain mixture in cupped hand and make nest in center. Stuff center with filling. Cover with plantain mixture and shape into balls. Repeat to make 16 stuffings. Deep-fry at 375 degrees F until golden brown. Remove and drain on absorbent paper. Tammie K Nakamura Recipe By : From Puerto Rican Cookery ISBN 0-88289-411-0 File

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